Whisk together the flour, cocoa, salt, baking soda and cinnamon. Set aside.

Place the butter, sugar and light brown sugar into a large mixing bowl. Beat until creamy, about three minutes, scraping the bowl down as needed. Add the eggs, one at a time followed by the vanilla extract.

Blend in the dry ingredients. Lastly, mix in the biscuit and cocoa spread.

Refrigerate for at least 2 hours or overnight.

Preheat the oven to 350°. Line 2-3 baking sheets with parchment paper.

Use a small cookie dough scoop to scoop the dough onto the parchment paper.

Bake at 350° for 12-14 minutes, rotating the pan top to bottom and front to back.

Cool completely.

Recipe by Desserts Required at https://www.dessertsrequired.com/salted-chocolate-cocoa-crispies